This research aims to identify the volatile compounds of genus Origanum. For this purpose 50 samples was collected locations: Porobaya, San June, Otora, Doce Quebradas and Tala; belonging at district of Torata-Moquegua; Samples collected were characterized taxonomically finding four species Origanum majoricum (compact and loosely), Origanum majorana and Origanum plegatifolium. Subsequently the volatiles were analyzed by solid phase microextraction (SMPE) and GC-MS. 31 compounds were identified by comparison with literature, co-elution with standard and comparing retention indices, finding that the content of thymol and carvacrol range from 7 to 14 mg/g and 37 to 49 mg/g respectively. Porobaya samples and San June are increasing the amount of thymol present; Otora samples being more carvacrol content. Therefore the SMPE turns out to be a quick and easy method for identifying volatile arom...

This study shows a simple method for evaluating the thermal diffusivity (α) in Andean grains quinoa (Chenopodium quinoa Willd) and cañihua (Chenopodium pallidicaule Aellen). In addition the effect of temperature 25 to 35 °C and humidity based humidity 10 to 20% about the behavior of this property was studied. The method used to determine the diffusivity was proposed by Gupta, which makes use of heat penetration curves in specially reinforced equipment for this purpose. The results indicate that the values vary between 7.5 and 8.9 x 10-8 m2 s-1. The evaluation of the data indicates that there is a strong influence on the type of grain, humidity and temperature in this thermal property. Additionally, the response surface methodology was used to find an empirical model to represent the thermal diffusivity depending on the moisture content and temperature.

The present study aimed to evaluate the influence of commercial sweeteners such as stevia and sucralose to reduce formation of 5-hydroxymethyl-2-furfural (HMF) in model cookies. Three samples were prepared with sucrose, stevia and sucralose. The results show that the addition of sucrose promotes the formation of HMF with mean values of 15,29 ± 0,34 mg / kg, while the addition of stevia mitigates the formation of HMF in ~ 60% with mean values of 6,49 ± 0,5 mg / kg. However, the addition of sucralose contrary to stevia behavior promotes HMF formation at levels of 55,9 ± 2,99 mg / kg. These results indicate that the use of stevia reduces the HMF content in model cookies, promoting the obtaining of safe foods for human consumption.